Morrisons sirloin

kiwi pom

Member
Location
canterbury NZ
You want shooting the lot of you, what the feck are you doing rooting around in supermarkets for your meat, get it from a farmshop/ farmers market/ farmer beef box ffs :(:mad::poop:

Why does that make it better?
I could also ask why aren't beef farmers killing one of their own cattle rather than rummaging around at a farmers market?
 
Why does that make it better?
I could also ask why aren't beef farmers killing one of their own cattle rather than rummaging around at a farmers market?
Because the supermarkets pay nothing and get all the profit, going direct means the farmers get a bigger cut.
Doesn't necessarily mean it's better quality.
 

Smith31

Member
There is nothing superior about the beef that is sold in farm shops compared to Morrisons British beef.

We first dealt with Woodheads over 30 years ago when they bought from the marts and killed at Bradford abattoir and have never seen them kill cattle that I wouldn't eat myself. Just because they can afford to sell it cheaper doesn't mean it's cr&p.
 
That’s a good point and we have had some very nice beef from our nearest Waitrose.

However we stopped buying meat from Tesco years ago after several joints over maybe a year or so being dry and tasteless.

We support the farm shop really because they are supplied by a life long friend of mine. It just happens that the meat is superb too.
 
Location
Cumbria
Sad truth here I've always told the mrs to get our meat from the butchers, but we've had more bad cuts from them than we ever have had from aldi. And as said before the supermarkets have bought more from me in a week than the butchers ever has or will.
 

TheTallGuy

Member
Location
Cambridgeshire
I've had both good and bad from both supermarkets and farm shops. Unfortunately, the only reliable independent farm shop here that I know of is relatively expensive otherwise I would be there more often. It is worth bearing in mind that most supermarkets will only be running on a maximum of 1-2% net margin on the bulk of the meat they sell as it is essentially a tool to get customers through the door & buying other high margin products. Likewise milk & bread are often loss leaders - if folk get cheap staples then they'll feel good about spending more on premium products.
 

oldoaktree

Member
Location
County Durham
As purely a consumer of beef these days we get a lot of our meat from local butchers or when we get a supermarket delivery there’s mince and chicken in that .
I do think farmers markets/shops are over rated in many occasions . local butchers has a sheet up in the shop where the meat comes from which is good another has a regular supplier for his longer hung meat.
In the end it comes down to cost and value for money which often is the supermarket.

I used to sell fat cattle at Darlington mart . Woodheads bought the best and heaviest ones at decent prices local butcher who now has shops in Corbridge Barnard Castle Sedbugh but to name a few used to complain that my heifers were to heavy for him he bought a odd one now and then but most went to big out fits .
I suspect most of what I fattened ended up in supermarkets .
Once a month or so I’d get top price at the mart so I believe I produced a quality product.
Bought stores from Hexham mart kept them about 9-12 months then sold at Darlington mart. Was there any money in it ?

Sometimes, maybe !
 

Cowcorn

Member
Mixed Farmer
I always buy our meat of the village butcher. Have land both sides of the village so always passing. Nothing wrong with supermarket meat ,but low prices tend to make their way back to you via lower prices at the mart or factory .
 

delilah

Member
Shop at supermarkets and you aren't just eating food, you are eating oil. Have a read of the attached; 17 years old and the situation has only got worse.
 

Attachments

  • eating oil.pdf
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icanshootwell

Member
Location
Ross-on-wye
I know a local butcher who has since retired who bought o+ 4L,4H sort of cattle who always said tasted far superior than E/U grade cattle and his reputation was second to none
I think you hit the nail right on the head there, a nice bit of fat on the animal now is deemed to fat and graded down, but is much the tastier, where as the supermarket wants very lean joints but there mince is very fatty, I was told by an abattoir that when the carcass is weighed and graded a sticker is put on it to show its end destination. So how do supermarkets end up with lean joints and fatty mince?
 

Full of bull(s)

Member
Livestock Farmer
Location
North Yorkshire
I think you hit the nail right on the head there, a nice bit of fat on the animal now is deemed to fat and graded down, but is much the tastier, where as the supermarket wants very lean joints but there mince is very fatty, I was told by an abattoir that when the carcass is weighed and graded a sticker is put on it to show its end destination. So how do supermarkets end up with lean joints and fatty mince?

They trim it off the carcass before weighing therefore not paying for it then throw it in the mincer and sell it! Also add in fat trimmed off after weighing which is still free as the deduction on the grid for a fatter carcass more than pays for trimming it off. This happens further down the line in boning/packing plants though
 

Netherfield

Member
Location
West Yorkshire
I think you hit the nail right on the head there, a nice bit of fat on the animal now is deemed to fat and graded down, but is much the tastier, where as the supermarket wants very lean joints but there mince is very fatty, I was told by an abattoir that when the carcass is weighed and graded a sticker is put on it to show its end destination. So how do supermarkets end up with lean joints and fatty mince?

Maybe they buy it somewhere.


upload_2018-12-9_18-7-9.jpeg
 

Netherfield

Member
Location
West Yorkshire
I think you hit the nail right on the head there, a nice bit of fat on the animal now is deemed to fat and graded down, but is much the tastier, where as the supermarket wants very lean joints but there mince is very fatty, I was told by an abattoir that when the carcass is weighed and graded a sticker is put on it to show its end destination. So how do supermarkets end up with lean joints and fatty mince?

You want something like this then, unfortunately joe public doesn't anymore.
flat-sirloin.jpeg
 

Steevo

Member
Location
Gloucestershire
You want shooting the lot of you, what the feck are you doing rooting around in supermarkets for your meat, get it from a farmshop/ farmers market/ farmer beef box ffs :(:mad::poop:

Get most of my meat from two local butchers. Both pretty good one rounds the price down which is always good.
I find farm shops over priced with differing quality

Totally agree a friend of mine does Beef box. Absolutely miles better than any supermarket and works out similar money. It's a no brainer.

We’ve just eaten a piece of topside from a beast reared by our friend and sold through a local farm shop and it must of been about the best piece of beef I’ve ever eaten.

Sounds like a whole thread needed on farm shops or more helpfully recommended box schemes!!

The quality of both (and the price!) can be very variable so worth supporting the ones that are fair on both counts.
 

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Red Tractor drops launch of green farming scheme amid anger from farmers

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quote: “Red Tractor has confirmed it is dropping plans to launch its green farming assurance standard in April“

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